Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-11-18
whose chords shall reach the hesrt of

methods and the results pitiful. Slowly
from the crude has been evolved the ar
tistic, but the last century has shown
rapid advance, and each year the prog
ress becomes more marked.
Many of cur readers doubtless remem-
Der the sampler Of grandmother, the de-
pressing picture Of some weeping female,
the dropping willow and the gravestone,
her bandiwork, Wreaths of impossible
flowers msd: from hair of different
members Of the family, and many other
devices in crewel, wsx spd paper that
adorned the 'tbest room" These were
followed in mothers time by paintings in
water and Oil, where both proportion and
perspective were ignored, and where
blues, yelloWs epd green's of most vivid
| hues rendered these faults more glsring.
Succeeding this era came the modern
crazes from which women are barely
merging, and by happy continuation of
use and beauty carrying out the harmony,
of which she forms 80 important a part.
Art schools are doing much in direct
| ing the taste of women and bsd designs
snd false coloriDg will fast disappear uu-
der the lessons there taught. There is
already q marked change in clancy
work" The stiff Japanese styles, the
| queer embroideries in faded hues, and the
absurd decoration Of things not orna-
mental, have given place to g c0mbina-
ton in which use and beauty hold equal
rank.
Popular among the Industries of to day
is drawn works and shousehOld linen for
every use is adorned with it. There can
be no more appropriate gift to bride or
friend than these useful articles, beauti
fed by the work Of loving hands. Cush-
Ions for chair or couch have their uses
snd are now adorned with embroidery,
poppy iowers,a pine twig,er someIe quslly
appropriate design suggestive Of repose
These are but two very Insignificant fac
Gors of the whole, yet each has It's place
in the ideal home where truth IN art, in
literature, in culture and in oil that emo
bles mans nature is to be found the
hsndmaiden of her who is in reality
"Qaeen of the household"
RECIPES.
Lady cske-A pound Of sugar, one OF
-four, a half pound Of butter, the whites
of sixteen eggs. Rab the butter and sugar
to O cresm, add little OF each OF the
eggs and -four alternately.
Boiled frosting-One-hslf cup sugar
and one tablespoonful of water; let it
boil until it hairs from the spoon, then
beat the white Of an egg very light and
pour the boiling sugar on it, beating very
fast until it will stand alone. Tne cake
must be cold.
Fig pudding-One-half pound figs, one
half pound bread crumbs, six ounces
moist sugar, six ounces beef suet, two
eggs, q little nutmeg, and cup OF milk.
Figs and suet to be chopped verV fine;
mix all we'll and steam in mold or steam
er three hours.
Very good jumoles-One and a quarter
pounds OF f Jur, three quarters of q pound
If butter, one pound of sugar, FIVE eggs.
Flavor with teaspoonful each OF rose
water and powdered mace. Cut out in
the shepe of rings and sprinkle sugar over
the jumbles before baking in quick oven.
DUughnuts-Three eggs, lone cup sugar,
one pint new milk, salt, nutmeg and
-four enough 10 permit the spoon to
stand upright in the mixture; add two
teaspoonfuls baking powder and beat
until very light. Drop by the spoonful
in o boiling lard.
Neapolitan Czke-Take the weight OF
twelve eggs In white sugar, and half that
weight in fiue Fl ,ur sif ed. Best the
yolks of the eggs light, and then heat the
sugar into them, and nix we'll. Sprinkle
| ia half the -four and the Well-beaten
whites Of four eggs; then put in the same
manner the rest of the -four, and lastly
add the remainder Of the whites and E"
| favoring of lemon juice and rind.
! Jelly roll-One cup Of flour, one cup OF
sugar, four tsblespoonsful Of melted but
ter, two tabespoonsful of water, three
eggs, two level teaspnonsful of cream
tartar and one teaspoonful of soda si'ted
into the -four. Put all the ingredients
together snd beat ten minutes. bake in
two long sheets, spr' ad with jelly and
roll up while hot. Cream Of tartar and
soda may be omitted, and one teaspoon
| full of baking powder used instead.
Ribbon cake-Two cups Of sugsr, one
cup butter, four eggs, one cup milk, two
and one-hsn cups Of fur, three tee
spoonsful Of baking powder. Take two
thirds of this and bake in layers, and to
the third remaining add one tablespoonful
molssses, one cup chopped rsisins, one
hall cup curraDts, one piece cttron
chopped fine; teaspoonful each Of CHINA
| mon, cloves and nutmeg. Put the layers
! together with lilly or thin fr0sting.
Cocoanut Pound Cske-Beat half g
pound of butter and one pound CT pull
verb ID sugar to o creamy frotb; stir in
grad ually one pound of sifted q 'ur in
which you have thoroughly mixed two
tesspoopfuls of baking powder, g. pinch
CT salt and q teaspoonful Of grated lemon
peel-this may be fresh or dried; four
| well beaten eggs, cupiul OF Reet milk,
and quarter Of pound of e sted cocoS-
nut; beat this in rapidly; bake in bu!tered
tins in mode1at9 oven.
Ham Croquettes-Chopt the ham very
fine, and season with pepper or mustard
With little four IN hand make up small
balls and dip in beaten eggs; roll in
crumbs of bresd or cracker, and fry to q
light brown in hot lard.
Fried Oaions- Cover wi cold water
and remove the skins. Cat them in
slices, cover with boiling water, add 8
| teaspoonful Of salt and boil twenty min
utes; drain and add one ounce Of butter
TO the onions and fry for halt sn hour
Season with salt and pepper and serve
hot.
Stewed tVeel-Cut the meat in pieces,
wash them clean and put them into
stew-pot; adj three pints of water, put in
an onion, some pepper and salt. let it
stew one heur, then add sliced potatoes
and make crust of sour milk or cream
| tartar; put in and stew till the potatoes
are done-about half an hour. The crust
may be made into biscuits.
Scsllop Meat-Take cracker crumbs,
macaroni, cold meat, the gravy of the
nest, or soup stock. Boil the macaropi
until soft, put little cold water on it to
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